King Falafel is a Santa Maria, California, institution known for its generously stuffed pita sandwiches and platters. This recipe recreates that style at home: crispy, herb-packed falafel with a fluffy interior, served with a tangy garlic sauce, fresh vegetables, and warm pita. The key is using dried chickpeas (not canned) and frying at the right temperature, which gives you that signature crunchy exterior and tender middle.
Ingredients
- 1 lb (450 g) dried chickpeas (about 2 cups)
- 1 large onion, roughly chopped (about 1 ½ cups / 190 g)
- 1 cup (30 g) fresh parsley, stems removed
- ½ cup (15 g) fresh cilantro, stems removed
- 4 cloves garlic, minced
- 2 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (5 g) salt
- ½ tsp (1 g) black pepper
- 1 tsp (5 g) baking soda
- 2 tbsp (16 g) all-purpose flour (or chickpea flour for gluten-free)
- Vegetable oil, for frying (about 2 cups / 480 ml)
- 6 pita breads, warmed
- 2 tomatoes, diced
- 1 cucumber, diced
- 1 cup (240 ml) tahini sauce or garlic sauce (recipe below)
For the Garlic Sauce
- ½ cup (120 ml) plain yogurt (or vegan yogurt)
- 2 tbsp (30 ml) tahini
- 2 cloves garlic, minced
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) water
- Salt to taste
Instructions
- Soak the chickpeas: Place the dried chickpeas in a large bowl and cover with cold water by 2 inches (5 cm). Soak for at least 12 hours or up to 24 hours. Drain well and pat dry with paper towels.
- Make the falafel mixture: In a food processor, combine the soaked chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, salt, and pepper. Pulse until the mixture is finely ground but not pureed; it should look like coarse sand and hold together when pinched. Transfer to a bowl, cover, and refrigerate for 30 minutes to help it firm up.
- Add leavening and binder: Just before frying, sprinkle the baking soda and flour over the chilled mixture and mix well. The baking soda helps make the falafel light.
- Shape the falafel: Using a small ice cream scoop or your hands, form the mixture into 1.5-inch (4 cm) balls or patties. If the mixture is too sticky, wet your hands slightly. You should get about 18 balls.
- Heat the oil: Pour oil into a deep pot or Dutch oven to a depth of 2 inches (5 cm). Heat over medium-high until it reaches 350°F (175°C). Use a thermometer to check.
- Fry the falafel: Carefully drop a few balls into the hot oil, not crowding the pot. Fry for 3-4 minutes, turning occasionally, until deep golden brown and cooked through. The internal temperature should reach 165°F (74°C) as a safe minimum (though it will be crisp before that). Drain on paper towels.
- Make the sauce: While the falafel fries, whisk together the yogurt, tahini, garlic, lemon juice, and water in a small bowl. Season with salt. Add more water if you prefer a thinner sauce.
- Assemble: Warm the pita breads. Stuff each pita with 3 falafel balls, diced tomatoes, cucumber, and a generous drizzle of garlic sauce. Serve immediately.
Tips
- Use dried chickpeas, not canned: Canned chickpeas contain too much moisture and will make the falafel fall apart during frying. Dried, soaked chickpeas are essential for the right texture.
- Don’t over-process: The mixture should be coarse, not a paste. Over-processing can make the falafel dense and tough.
- Chill the mixture: Refrigerating the mixture before shaping helps the balls hold together better. If they still crack, add a little more flour.
- Test the oil temperature: If the oil is too hot, the outside burns before the inside cooks; if too cool, the falafel absorbs oil and becomes greasy. A thermometer is your best friend.
Serving Suggestions
Serve the falafel in warm pita with tahini or garlic sauce, fresh tomatoes, cucumbers, and pickled turnips. For a platter, arrange the falafel over a bed of hummus, with Israeli salad and pita on the side. A squeeze of lemon and a sprinkle of sumac add brightness.
Variations
- Spicy: Add 1-2 chopped jalapeños or a teaspoon of harissa paste to the falafel mixture.
- Baked falafel: Instead of frying, brush the balls with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway. They will be less crispy but lower in fat.
- Herb swap: Use mint or dill in place of some of the parsley or cilantro for a different flavor profile.
- Gluten-free: Replace the all-purpose flour with chickpea flour or cornstarch.
Storage and Reheating
Cooked falafel can be refrigerated in an airtight container for up to 4 days. To reheat, place on a baking sheet and warm in a 375°F (190°C) oven for 10 minutes, or re-fry in hot oil for 1-2 minutes to restore crispness. The uncooked falafel mixture can be refrigerated for up to 2 days, or frozen for up to 3 months. Freeze shaped balls on a baking sheet, then transfer to a freezer bag. Fry from frozen, adding 1-2 minutes to the cooking time.
Frequently Asked Questions
Why did my falafel fall apart in the oil? The most common causes are using canned chickpeas, over-processing the mixture, or not chilling it enough. Make sure the mixture is firm and dry before frying. You can also add a bit more flour if needed.
Can I use a different type of bean? Yes, fava beans are traditional in some regions. You can use dried split fava beans (soaked) in place of chickpeas, or a 50/50 mix. The texture will be slightly different but still delicious.
How do I make the garlic sauce less sharp? If the raw garlic is too pungent, roast the cloves before blending, or use less garlic. Adding a pinch of sugar can also balance the heat.
Can I make falafel without a food processor? Yes, you can grind the soaked chickpeas using a meat grinder or grate them with a box grater, but the texture will be coarser. It takes more effort but works in a pinch.
Is it okay to freeze the cooked falafel? Yes, freeze cooked falafel in a single layer on a baking sheet, then transfer to a zip-top bag. They keep for up to 3 months. Reheat straight from frozen in a 375°F (190°C) oven for 10-12 minutes.
What do I do if the falafel is too dry inside? This usually happens if the oil is too hot, cooking the outside too fast. Lower the oil temperature to 325°F (165°C) and fry a bit longer. Also, make sure your chickpeas are well soaked and not old.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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